1 t. chili powder
1 t. kosher salt (regular salt is fine)
1/2 t. ground cumin
1/2 t. onion powder
1/4 t. garlic powder
1 lb. boneless, skinless chicken breasts, cut in 1/2” strips
3 Tbls. extra-virgin olive oil, divided
1 med. onion, thinly sliced (or red onion)
green, red, orange, yellow pepper strips (about 2 cups)
1 Tbls. fresh lime juice, optional
4-6 whole wheat tortillas, warmed
shredded lettuce, optional
cheese
salsa
sour cream
In a resealable plastic bag, combine the chili powder with the salt, cumin, onion powder, garlic powder and 2 tablespoons oil. Add the chicken, peppers and onion. Seal and knead gently to coat. Refrigerate at least 30 minutes.
Heat remaining oil in a large nonstick skillet until simmering. Empty contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through (about 6 minutes). Remove from heat and stir in the lime juice.
Warm tortillas, wrapped in foil, in the oven for 10 minutes at 300 degrees. Or, warm in microwave a couple seconds until soft.
Transfer chicken and vegetables to a large bowl. Place a little chicken and veggies on a warm tortilla, top with lettuce, cheese, salsa and sour cream if desired and roll up.